Directions

Spoon into a greased 3-qt. slow cooker. In a small bowl, combine sugar and milk powder; stir in water and cream cheese. Pour over batter (do not stir).

Cover and cook on high for 2-3 hours or until a toothpick inserted in center of cake comes out clean. Turn off heat. Let stand 15 minutes. Serve warm with ice cream; sprinkle with almonds.Yield: 8 servings.

Originally published as Chocolate Malt Pudding Cake in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2012, p86